How is swordfish cooked? 10 delicious recipes to bring taste and imagination to your table.
Today we are talking about a wonderful food , swordfish. Fish lovers surely already know it, but for the uninitiated, this is one of those fish that is difficult to find fault with: it is good, versatile, delicate but at the same time tasty, with a meaty consistency and above all not it will waste time cleaning.
You got it right, if you are wondering how to clean swordfish… well, stop asking yourself! This fish is already sold in slices, already perfectly cut and cleaned ; a great advantage for those who want to prepare a seafood dish, since usually one comes across products that are very long or difficult to clean.
The only thing to do, in this case, is to make sure that the raw material we are buying is fresh : check the color in the center of the slice, which must be beautiful pink, and smell the scent. Finally, once purchased, pass it under water to remove any impurities, then depending on the recipe you can remove skin and bone .
- How to cook it
How to cook swordfish
We finally cook. As we said we are faced with a versatile product, which lends itself to many cooking and preparation. Let’s start with a speech related to cooking: we can cook this fish in the oven, in a pan, on the grill and even in foil. Let’s see how
Baked swordfish is fantastic: the ingredients to flavor it are lemon, parsley, garlic, salt, pepper and then some wine or beer to deglaze, while the cooking will take about 15 minutes at a temperature of 180 ° C.
The secret of this dish is the marinating of the fish, which you can leave immersed in the ingredients mentioned above for half an hour (minimum) up to a couple of hours: in this way the meat will flavor properly, and with cooking in the oven you will obtain a tasty but delicate dish at the same time.
Different speech, however, for the swordfish in the pan . As you can imagine, this is a more violent cooking , and therefore also faster (depending on the fillet, about 5 minutes per side will be enough).
Here you can flavor it with herbs, olive oil, garlic, but also give a twist with cherry tomatoes, capers, olives and anchovies too. The cooking sauce that will be created with the oil, then, you can emulsify it with water to obtain an amazing sauce. To try!
The grilled swordfish is subjected to an even more violent cooking, which even slightly scorches the surface of the fish, giving those decisive and bitter notes typical of grilling.
Here too, unless you are faced with a huge slice, 2/3 minutes per side are enough, and as we said for the one in the oven, even grilled swordfish if it is marinated first acquires a really crazy flavor !
Finally, for those who love concentrated flavors, intense flavors, Mediterranean aromas, but always in the name of lightness, here is the recipe in foil .
Here surely the fanatics of the Maillard reaction will not rejoice, but the advantages of the foil are quite different: the result is close to a boiled fish, therefore not browned or crunchy, but in addition to a purely scenographic dish you will get a concentrate of aromas and flavors that are difficult to imagine with other cooking.
Furthermore, the foil is prepared, closed, baked and served. In short, optimized times, clean cooking and no whim for serving!
Recipes with swordfish
Now that we have seen the main cooking of this fish, let’s see some more complex and imaginative recipes, to create not only second courses but also tasty first courses or memorable appetizers. Follow us to the stove.
Pasta With Swordfish
We cannot fail to start with pasta with swordfish , a riot of flavors, aromas and colors. To make it you can choose many ways, making a greedy swordfish sauce: cherry tomatoes , onion, garlic, parsley, chilli, but also olives, capers, anchovies and vegetables, such as zucchini .
The cooking is violent but short. In order you go with the sautéed, then with the fish and cherry tomatoes. Season with oil or lemon zest and don’t skimp on parsley and basil !
Pasta Swordfish And Eggplant
Another variation for this fantastic dish is swordfish and eggplant pasta . It is a simply perfect combination , because these two elements really go together, there is little to do.
So, let’s start by saying that you can make a lustful version and a slightly lighter one: in the first fry the diced aubergines in plenty of seed or olive oil, while in the second case cook them in a pan with less seasoning.
Here too you can add cherry tomatoes, garlic, onion, basil, and for an extra touch, mint !
Let’s stay in the South, and with this recipe the aromas become really intense : we are talking about Sicilian swordfish ! It is a fish cooked in a pan with the addition of a few delicious elements: black olives, capers, cherry tomatoes, aromatic herbs, white wine and onion .
All the elements should be cooked to taste, just a little if you want a dish with fresher notes or a lot if you want to caramelize the cherry tomatoes and get a more intense flavor. Be careful not to overcook the fish!
A fresh, delicious, fast and perfect recipe for making a dish that goes well especially with the arrival of the warm seasons : it is swordfish carpaccio , and it is truly a bomb !
Before cooking make sure that the fish is fresh and has been blast chilled, so that it can be eaten raw. Once this is done, cut it into thin slices and marinate it with oil, lemon, pepper, salt and even a clove of garlic if you love strong flavors.
Serve it with rocket, green pepper and the juice from the marinade. You can also use it to make delicious croutons !
Here we are with a dish that is good served both as a second and first: swordfish rolls . We assume that here we can choose two ways , that of creating rolls with raw swordfish or cooking rolls.
The fillings will change , of course: in the first case we recommend something lighter, perhaps a goat cheese, some condiments, lime, pink pepper and little else. In the second case, however, you can go back to those ingredients that, as you have seen, are so good with this fish, and therefore anchovies, olives, capers, all with stale bread and breadcrumbs to give body to the filling.
You will see, with these sword rolls you will conquer all your guests!
We left it for last, because we knew some of you were waiting for it. Ladies and gentlemen, here is the swordfish au gratin , a dish so good that even those who do not like fish like it.
The breading can be made with breadcrumbs, garlic, parsley and salt, but here you can also space and use panko and other elements: try adding, for example, a mixture of capers and sun- dried tomatoes , ginger or other ingredients you like.
Then cook it in the oven or in a pan depending on your tastes and times: enjoy your meal!
Riproduzione riservata © - WT
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